Seaweeds

Edible, Available, and Sustainable

Author: Ole G. Mouritsen

Publisher: University of Chicago Press

ISBN: 022604453X

Category: Science

Page: 272

View: 5864

Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these “vegetables from the sea” a prominent place in our kitchens.
Posted in Science

Seaweeds

Edible, Available, and Sustainable

Author: Ole G. Mouritsen,Jonas Drotner Mouritsen,Mariela Johansen

Publisher: University of Chicago Press

ISBN: 022604436X

Category: Cooking

Page: 287

View: 8937

Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.
Posted in Cooking

Seaweed Sustainability

Food and Non-Food Applications

Author: Brijesh K. Tiwari,Declan Troy

Publisher: Academic Press

ISBN: 0124199585

Category: Technology & Engineering

Page: 472

View: 9788

Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source. The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties. Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source
Posted in Technology & Engineering

Edible Seaweeds of the World

Author: Leonel Pereira

Publisher: CRC Press

ISBN: 1498730507

Category: Science

Page: 463

View: 6681

Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide. Of the various species known, less than 20 account for 90% of the biomass exploited commercially. This book details 147 species of edible seaweed, including scientific name and respective common names, geographic location, nutritional composition, uses and is extensively illustrated.
Posted in Science

Ocean Greens

Explore the World of Edible Seaweed and Sea Vegetables--A Way of Eating for Your Health and the Planet's

Author: Lisette Kreischer,Marcel Schuttelaar,North Sea Farm

Publisher: The Experiment

ISBN: 1615193529

Category: Cooking

Page: 192

View: 7819

Seaweed is delicious, nutritious, and environmentally friendly gold from the sea, in the words of the authors of Ocean Greens. The book is an all-in-one guide to the incredible variety of seaweeds and algaes available to us to cook with, including kombu, wakame, sea parsley, sea lettuce, chlorella, dulse, marsh, sea lavender, spirulina, sea spaghetti, nori, hijki, arame, and agar. Seaweed acts like a sponge: it absorbs sunlight and nutrients directly from the sea to grow and is easy on the environment. It's rich in nutrients and protein full of macro- and micronutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine. Ocean Greens introduces all the varieties of seaweed and explains what each is, its nutrient content, its various taste sensations, how to farm and harvest it, as well as sea vegetables including samphire, sea aster, sea kale, ice plant. Seaweed in all its forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will tempt home cooks whenever they step into the kitchen.
Posted in Cooking

Sea Vegetables

Harvesting Guide & Cookbook

Author: Evelyn McConnaughey

Publisher: Naturegraph Pub

ISBN: 9780879611514

Category: Cooking

Page: 239

View: 5910

A guide to foraging and preparing highly nutritious sea vegetables. Classification with illustrations, where they grow, harvesting, storage, table of nutritional equivalents, protein comparison, and numerous recipes are given. Try nature's bounty. Seaweed fertilizer and compost is great for gardens. As you collect, clean and create the recipes, any concept of seaweed being "that icky washed up stuff on the shore" will be erased.
Posted in Cooking

The Seaweed Cookbook

A Guide to Edible Seaweeds and Delicious Recipes to Cook with Them

Author: Caroline Warwick-Evans,Tim Van Berkel

Publisher: Lorenz Books

ISBN: 9780754832874

Category:

Page: 288

View: 4950

A directory of edible seaweeds and 100 nutritious, delicious recipes from the Cornish Seaweed Company.
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Umami

Unlocking the Secrets of the Fifth Taste

Author: Ole Mouritsen,Klavs Styrbæk

Publisher: Columbia University Press

ISBN: 0231537581

Category: Cooking

Page: 280

View: 9814

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Posted in Cooking

Mouthfeel

How Texture Makes Taste

Author: Ole Mouritsen,Klavs Styrbæk

Publisher: Columbia University Press

ISBN: 0231543247

Category: Cooking

Page: 416

View: 9014

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Posted in Cooking

Seaweed

A Global History

Author: Kaori O'Connor

Publisher: Reaktion Books

ISBN: 1780237995

Category: Cooking

Page: 176

View: 3523

Some might be put off by its texture, aroma, or murky origins, but the fact of the matter is seaweed is one of the oldest human foods on earth. And prepared the right way, it can be absolutely delicious. Long a staple in Asian cuisines, seaweed has emerged on the global market as one of our new superfoods, a natural product that is highly sustainable and extraordinarily nutritious. Illuminating seaweed’s many benefits through a fascinating history of its culinary past, Kaori O’Connor tells a unique story that stretches along coastlines the world over. O’Connor introduces readers to some of the 10,000 kinds of seaweed that grow on our planet, demonstrating how seaweed is both one of the world’s last great renewable resources and a culinary treasure ready for discovery. Many of us think of seaweed as a forage food for the poor, but various kinds were often highly prized in ancient times as a delicacy reserved for kings and princes. And they ought to be prized: there are seaweeds that are twice as nutritious as kale and taste just like bacon—superfood, indeed. Offering recipes that range from the traditional to the contemporary—taking us from Asia to Europe to the Americas—O’Connor shows that sushi is just the beginning of the possibilities for this unique plant.
Posted in Cooking

Sea Vegetable Celebration

Author: Shep Erhart,Leslie Cerier

Publisher: Book Publishing Company (TN)

ISBN: 9781570671234

Category: Cooking

Page: 163

View: 1015

Gourmet and natural food enthusiasts will delight in over 100 delicious recipes using sea vegetables in baked goods, soups, salads, main dishes, and more. Shep Erhart and Leslie Cerier from Maine Coast Sea Vegetables, one of America's foremost distributors of sea vegetables, also share their knowledge of the varieties of sea vegetables, their healthful benefits, and tips on using sea vegetables for pets, plants, and as beauty aids.
Posted in Cooking

The New Seaweed Cookbook

A Complete Guide to Discovering the Deep Flavors of the Sea

Author: Crystal June Maderia

Publisher: North Atlantic Books

ISBN: 9781556436529

Category: Cooking

Page: 155

View: 3508

Recent trends suggest a wide range of consumer concerns in food choice and consumption. Increasingly, buyers prefer organic and locally produced ingredients; good taste; high nutritional and medicinal value; and low-allergen factors. The humble seaweed, nature’s richest source of iodine and loaded with minerals, addresses all these concerns. In this combination cookbook and food guide, Crystal June Madeira explains the properties of each variety of seaweed—kombu, nori, arame, wakame, and dulse–and provides simple instructions for its preparation in delicious recipes such as Lime Cumin Aioli, Sautéed Wakame and Green Beans, Summer Chicken Soup with Sea Palm, and Baked Figs with Honey Lemon Thyme Sorbet. Seaweed’s healing properties in detoxifying the body, alleviating cramps, and lowering blood pressure, have been well documented. That factor, along with the absence of gluten and other allergy triggers, make these recipes ideal for anyone seeking improved health, as well as those who enjoy sea vegetables in Japanese cuisine and want to learn how they can eat them more often. Maderia includes current information on how to purchase local foods, and a directory of seaweed harvesters worldwide.
Posted in Cooking

The Seaweed Book

How to Find and Have Fun with Seaweed

Author: Rose Treat,Randy Duchaine

Publisher: Star Bright Books

ISBN: 9781887734004

Category: Juvenile Nonfiction

Page: 32

View: 4186

Describes different types of seaweeds, how to collect and preserve them, and several ways to use them.
Posted in Juvenile Nonfiction

Life - As a Matter of Fat

The Emerging Science of Lipidomics

Author: Ole G. Mouritsen

Publisher: Springer Science & Business Media

ISBN: 3540270760

Category: Science

Page: 276

View: 3650

Presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. Emphasizes the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Shows how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nano-technology and biomedicine are also described.
Posted in Science

The Seaweed Cookbook

Author: Xa Milne

Publisher: Penguin UK

ISBN: 1405925264

Category: Cooking

Page: 224

View: 9708

'[Seaweed] is like dynamite - [it has] fiber, nutrients, all the minerals, [it] aids digestion - unbelievable' Jamie Oliver Seaweed is one of the best superfoods on the planet and eating it provides a wide range of health benefits. From aiding weight loss to regulating blood sugar levels, this hero ingredient is an excellent source of vitamin C, protein and iron. In fact, it is the food source with the broadest range of minerals, and is readily available across the UK. In The Seaweed Cookbook, seaweed expert Xa Milne offers over 75 delicious, nutritious recipes. From snacks and small plates to drinks, mains and sweet treats, there's something for any time of the day, for all occasions: - Beetroot seaweed hummus - Salsa Verde with added umami - Life-saver seaweed rice - Grilled sea bass with tarragon, lemon and Shony - Lean green seaweed tonic smoothie - White bean and sausage stew with Dulse aioli - Thai pork balls with Kombu and chilli - Hugh Fearnley-Whittingstall's foil-baked fish with smoked Dulse and garlic - Damson cranachan - Coconut, carrot and seaweed loaf As a healthy substitute for salt or as the centrepiece of your meal, incorporating seaweed into your daily diet is effortless with The Seaweed Cookbook.
Posted in Cooking

Pacific Seaweeds

Updated and Expanded Edition

Author: Louis Druehl,Bridgette Clarkston

Publisher: Harbour Publishing

ISBN: 1550177389

Category: Nature

Page: 256

View: 5807

This updated and expanded guide thoroughly documents every aspect of seaweed life, from species identification and seaweed biology to the essential—and often surprising—roles seaweed plays in the marine ecosystem and our everyday lives. Seaweeds are used in everything from cosmetics to sustainable biofuels, and some species, like kelp, contribute to the remediation of coastal ecosystems. Featuring an attractive new full-color design, the expanded Pacific Seaweeds includes updated species descriptions, dozens of additional color photos, new species discovered since the original edition, and brand-new sections on common shore plants and the use of DNA techniques to discover, catalog and identify seaweeds. It also features several new recipes and an essay on umami—because in addition to all its other uses, some species of seaweed make delectable food. Packed with illustrations, vivid color photographs, comprehensive scientific information and further readings, this easy-to-use guidebook will appeal to marine biologists, amateur beachcombers, gourmet foragers and everyone in between.
Posted in Nature

An Ocean Garden

The Secret Life of Seaweed

Author: Josie Iselin

Publisher: ABRAMS

ISBN: 1613125917

Category: Nature

Page: 144

View: 9504

In her captivating new book, artist and avid beachcomber Josie Iselin returns to the seashore to reveal the unexpected beauty of seaweed. Produced on a flatbed scanner, Iselin’s vibrant portraits of ocean flora reveal the exquisite color and extraordinary forms of more than 200 specimens gathered from tidal pools along the California and Maine coasts. Her engaging text, which accompanies the images, blends personal observation and philosophical musings with scientific fact. Like her previous books, An Ocean Garden: The Secret Life of Seaweed is a poetic and compelling tribute to the natural world and the wonder it evokes.
Posted in Nature

Bioactive Seaweeds for Food Applications

Natural Ingredients for Healthy Diets

Author: Yimin Qin

Publisher: Academic Press

ISBN: 0128133139

Category: Technology & Engineering

Page: 320

View: 4371

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. Discusses the use of bioactive seaweed substances as a new class of food ingredients Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health
Posted in Technology & Engineering

Pacific Seaweeds

A Guide to Common Seaweeds of the West Coast

Author: Louis D. Druehl

Publisher: Harbour Publishing Company

ISBN: N.A

Category: Nature

Page: 190

View: 5737

What is rich with vitamins, minerals, carbohydrates and proteins, is used to develop everything from cosmetics to pesticides and can be found on any beach in the Pacific Northwest? The answer, many will be astonished to discover, is seaweed. An important food source in Asia for centuries, seaweed is increasingly used in the West for industrial and scientific chemicals, plant fertilizers and livestock feed supplements. Scientists are also just beginning to explore the medicinal value of seaweeds; the powerful nutrients in these amazing plants have been used to treat hypertension (high blood pressure), some cancers and strokes. With line drawings and vivid colour photographs, this easy-to-use book thoroughly documents every aspect of seaweed life, from species identification and seaweed biology to the essential - and often surprising - roles seaweed plays in the marine ecosystem and our everyday lives. Clear and informative, and packed with comprehensive scientific information, interesting facts, further readings and even an assortment of tasty seaweed recipes, this unique and highly readable guidebook will appeal to marine biologists, amateur beachcombers and everyone in between.
Posted in Nature